Golden Beet Slaw

Learning, slicing, shredding…

This recipe is a quiet riff on a recipe we learned in class while I was getting my Nutritional Therapy Practitioner certification in 2014. That recipe was for a Gallbladder Slaw–and don’t fret, we weren’t eating real gallbladders (as much as we all mostly delighted in recipes for livers and tongues!) We we instead learning about how to support the health of our own gallbladders.

Beets are integral to this health, or reclaiming this health if we start to notice some difficulty in digesting our dietary fats (stools floating? Low energy on a higher fat diet? Digestive distress soon after fattier meals?). Raw beets? Even better.

Raw riff, spiced

Alls this riff is, then, is the addition of the raw onions and the ground coriander. Why? Ah. They’re both for flavor, always, but to lend a extra, extra helping hand to that digestive system. Any time we can get in a deeply, purple-ish hued vegetable, we’re getting a packed punch of antioxidants and phytonutrients. Coriander seed? It’s been associated with having an antispasmodic effect on our digestive systems, so, think of it as hushing, cooing, a lullaby for the gut.

And no golden beets in sight? All is good, use what you find at the market. My preference for golden beets only comes from a desire to not stain my hands, cutting boards or splatter on my shirt. Your desires may, and likely are, different in nature.

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Golden Beet Slaw

Ready to boost your upper digestion? Coriander and raw beets are the superheros of this dish, and shh... anyone will like this combo, regardless of digestive need!

Course Salad

Prep Time 5 minutes

Total Time 5 minutes

Servings 4 people

Author Lucia Hawley

Ingredients

• 1 large golden beet or two medium size beets, peeled and grated
• 1 medium green apple cored, and thinly sliced
• 1/2 medium red onion peeled and thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon ground coriander seed
• sea salt to taste
• black pepper to taste

Instructions

1. Soak the sliced onions in the bottom of a large bowl with the lemon juice while assembling all the other ingredients.

2. Grate the beets, slice the apples and throw it all together in the large bowl over the sliced onions. Add the olive oil and coriander seed, toss, and taste. Adjust the seasoning using sea salt and black pepper.